Crispy Plantain Fritters

Lawndale News Chicago's Bilingual Newspaper - Food


  • 4 green plantains
  • water
  • salt
  • 2 spring onions, finely chopped
  • 1 clove garlic, finely chopped
  • 2 tablespoons olive oil


Step 1 Chop ends off plantains. Peel skin with a potato peeler. Grate plantains using a cheese grater, then place in a bowl of salted water to help bind plantains and prevent browning.

Step 2 Squeeze excess water from grated plantains. Combine with spring onions and garlic.

Step 3 Heat oil in a large frying pan over a medium heat. Drop tablespoonfuls of mixture in pan. Cook for about 4 minutes on each side. Transfer to a plate lined with a paper towel. Serve warm with dipping sauce or as a side dish instead of potatoes.

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